Bake 4 to 4 1/2 hours. Rub softened butter over the skin, then season the turkey with salt and pepper. (Don’t discard that rib meat though! The short answer is Yes! "The oven floor provides the hottest, most even and direct heat possible," explains Carolynn, "which means you can get your vegetables nice and caramelized without overcooking them." It’s delicious!) Separate bones from roast to carve. At least 30 minutes before roasting turkey, adjust oven rack to lowest position, set baking stone on rack, set roasting pan on baking stone, and heat oven to 500 degrees. Then, place the turkey breast-side up on a rack in a roasting pan. If you have to roast veggies on two different racks, make sure you put the top rack in the upper third of the oven and the lower rack in the bottom third of the oven. Whether or not rack positions matter in convection cooking depends on who you ask. Carolynn picked up the trick from "a chef friend who had gone from working in restaurants with super powerful ovens to cooking at home." Remove any unwanted fat, then cut meat into thin slices. Roast on Convection at 225 °F / 107 °C. CENTER RACK: MOST OF THE TIME. She bakes two sheet trays of vegetables, one on the oven floor and the … Even though the heating element is usually located in the back, heat does … Remove the roast from the oven and let rest 20 to 30 minutes. Roasting pan on rack position 8. For presentation, place atop … Add more stock 1 cup (235 … Carve and serve. Cooking with a Smart Oven Air? You want your food to be in the center of the oven, which usually means the oven rack should be in the center of the oven. Because convection ovens have a specialized fan, heat is distributed evenly throughout the oven which technically means that it shouldn’t matter where your racks are positioned. However, there are a few factors to consider such as: Heat rises. In most cases having the oven rack in the center will also allow the food to be in the center. Next, pour 2 cups (475 milliliters) of turkey stock into the roasting pan, and cover the turkey with an aluminum foil tent. Once the oven is preheated, the heating element on the bottom of the oven turns off and on throughout baking to maintain an even temperature. Remove the butcher’s twine. Place the turkey in the oven, and baste it every 30 minutes using the stock and drippings in the pan. 3. For rich, even browning, stick with the top rack.